Published November 1, 2000.
We created a cake that is easy to roll but still moist, tender, and full of chocolate flavor. With the cream, ganache, and mushrooms, this cake also makes the ultimate yule log cake.
A chocolate roulade can be a baker's nightmare--hard to roll, lackluster in flavor, and with a dry texture.
A recipe for a true showcase roulade, with a velvety texture and not-too-sweet chocolate flavor.
Use bitter- or semi-sweet chocolate for maximum chocolate flavor, six eggs for support, and a combination of cocoa and flour for structural support and extra chocolate flavor. Once baked, cool briefly in the pan on a cooling rack, then unmold onto a kitchen towel rubbed with cocoa to prevent sticking. Roll the cake while it is warm with the towel inside, cool briefly and then unroll; the cake will retain its rolled memory and can be filled and re-rolled. For the filling, make a simple espresso mascarpone cream from just four ingredients, and top all with a rich dark chocolate ganache.
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